CELERIAC
VENISON STEW
You’ll be able to get a decent piece of venison right now but because you can’t be sure if it has been hung long enough, now you need to give it a while to break down the heavy fibres. One thing you can do is to leave it at the back of the fridge for [...]
CURRIED CELERIAC SOUP
Looking like Medusa’s head, with it’s muddy, gnarled roots, celeriac occupies a rather unglamorous place in the vegetable department. But its mustardy, aniseed flavour brings great rewards. For me Celeriac is way higher up the list than parsnips. Something the Belgian and I will never agree on. Peel and slice a celeriac root and simmer [...]
LAMB STEW WITH COUSCOUS
Slice two onions and soften them in oil. Add big cubes of lamb neck until beginning to brown on the outside. Next turn the lamb in a little flour, fresh thyme leaves and cayenne pepper. Continue to brown and let the pan get a bit gooey, then cover with water and red wine. When bubbling [...]
DINING
THE TASTE OF SUCCESS
For three nights 22-25 May, as the final curtain closes on our wonderful time at the Garage, we are hosting three of London's hottest rising pop-up restaurateur [...]
READING
COOKING WITHOUT RECIPES
Do you envy people who seem to be able to cook with effortless ease. Have you ever wanted to cook like your mother, bringing an endless variety of meals to the [...]
COOKING
MARMALADE, BAKED HAM, DUCK CONFIT
Something about January marks the midset of winter. Cold. Wet. Miserable. Looking forward now to that wonderful March day when the light evenings return. But in [...]
EATING
THE DISHES WE COOK
Quite often I am asked what sort of food my kitchen partner, Mary and I cook at PipsDish. After all how would you know what to expect from one of my pop-ups? It [...]
CAMPAIGNS
KITCHEN TABLE PROJECT
For me, an integral part of business is to find ways to ensure that the community we work in somehow benefits from our success. This is not some sort of pious a [...]
Follow me on Twitter
Facebook me
Updates by RSS
